Normally, I wouldn’t crosspost something here and at Slashfood, but I am so enamored of some of the dips that I have done for the Super Bowl Dip of the Day feature that I couldn’t resist getting them out where they can be seen (and hopefully enjoyed!) by the maximum possible number of people.
This is a twist on guacamole. Ordinarily, I use a bit of salsa to spice up the avocado, but I used some chipotle pepper instead. I whizzed everything together in the food processor to get it extra smooth, as I find the smoother dips work well with not only chips, but pretzels, crackers and veggies – all of which are on my snack table during the SuperBowl.
I actually prefer to use garlic powder in place of fresh garlic in dips and such, especially when only a small amount is needed, but feel free to substitute fresh garlic in this recipe, if you prefer. It will turn out well both ways.
Feel free to read a bit more about this dip here, but rest assured that if you like guacamole, you won’t go wrong with this recipe. And if you really prefer chunky, just mince everything and stir, rather than using the food processor.
1 tbsp chipotle pepper
1 tbsp lime juice
1/4-1/2 tsp garlic powder
generous pinch salt, to taste
Combine all ingredients (peeling and removing the pit from the avocado first) in a food processor and whiz until smooth. Add additional salt, to taste.
Chill or serve at room temperature.
Serves 2, but can be doubled or tripled to serve a group.